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This Quinoa & Pepper Pilaf recipe is quick, easy, delicious, and healthy! It can be eaten hot or cold and is the perfect side dish any time of year.


4 servings

Total time

30 minutes


Sides, Lunch


  • 1 tablespoon olive oil ((divided))
  • 1 shallot (, minced)
  • 2 cloves garlic (, minced)
  • 1 medium red bell pepper (, diced (about 1 cup))
  • 1 medium yellow bell pepper (, diced (about 1 cup))
  • 1 cup quinoa
  • 2 cups chicken broth
  • 2 tablespoons fresh parsley


  1. Heat the olive oil in a medium pot over medium heat. Add the minced shallot and garlic and saute for 2 minutes. Add the diced bell peppers and quinoa, and cook for 2 minutes, stirring frequently.
  2. Add the Swanson Chicken Broth, stir, and bring to a boil. Lower the heat and cook for 20 minutes, or until the quinoa is fully cooked. Flake with a fork and stir in the chopped parsley.
  3. View the recipe instructions at Babaganosh

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